Quesito Colombiano (Colombian Fresh Cheese)

Quesito Colombiano can be compared to Mexican Queso Fresco, and is made by simply processing the curds of cow’s milk. The result is a creamy, soft and white cheese. We Colombians love our Quesito and it is widely used in Colombian cuisine. You will often find it in Colombian recipes, as a side dish for Colombian desserts, and as an arepa topping for a traditional every day breakfast.

Buen provecho!

Making Quesito at home is very easy. You can make it using cuajo or rennet tablets, or just white vinegar. Here is my simple recipe to make it using white vinegar.

Ingredients

1 gallon of whole milk

1/2 cup white vinegar

Salt to your taste

Directions

Place the milk in a large pot. Heat over medium-high heat to 120 degrees F. if you don’t have a candy thermometer, just touch the milk with your finger and the milk is ready when you can’t stand the heat of it. Be careful, don’t burn your fingers!

Remove from heat and add the vinegar. Stir well with a wooden spoon and Let it sit for about 40 minutes at room temperature.

Line a strainer with a layer of cheesecloth and place it over a large bowl. Pour the mixture into the cheesecloth Let drain for about 30 minutes. Squeeze out all the liquid, wrapping the curd with the cheese cloth. Add the salt and mix well.

Hang the cheese for about 30 minutes.

Place the quesito in molds or wrap with banana leaves and refrigerate for up to 2 days.

Hi – I just made this cheese, it’s currently hanging. I felt like there was a lot of extra milky whey left…it only made one big ball of quest. Is that correct? If so, any ideas for what to do with all of the left over whey?

I made this cheese yesterday and it came out great. We ate it with arepas. I put one teaspoon of salt in the cheese which seemed like too much, it was fine to have on an arepa but I would suggest 1/4tsp to 1/2tsp for next time.

Wow! this sounds completely amazing! I currently live in new mexico and for one reason or another, i’ve not been able to find queso colombiano, its been really frustrating to be honest with you, but with this recipe, i might not have to worry about that anymore! I’m going to definitely try it out real soon! Thank you!!!

Amy and others, don’t forget to use the whey, (the liquid that drips from the curds) to make ricotta. Ricotta cheese (the name means twice cooked) is traditionally made from the whey that is a by-product from making Mascarpone or Mozzarella but there is no reason you can’t use the whey from making any other soft white cheese.